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Easy Chicken and Noodle Soup

Course: Comfort Food, Main Meals, Soup
Author: Terri


  • 3 boneless skinless chicken breasts cooked, shredded
  • 6 carrots peeled, sliced
  • 4 celery stalks sliced
  • 4 cloves garlic minced
  • 1 medium onion chopped
  • 2-32 oz cartons chicken broth I used low sodium
  • 4 cups water
  • 2 chicken bouillon cubes
  • 2 cups milk
  • 2-11 oz pkgs home style wide egg noodles
  • Salt and pepper to taste


  • Remove frozen egg noodles from freezer and let thaw for approximately 30 minutes. Once defrosted, separate noodles, and cook following package directions.
  • In a medium saucepan, boil chicken until done. Once cool enough to handle, shred chicken into bite size pieces, set aside.
  • In a large dutch oven, add carrots, celery, onion, garlic, chicken broth and water.
  • Bring to a boil over medium heat.
  • Once boiling, add chicken bouillon cubes, stir.
  • Reduce heat, cook vegetables until done.
  • Add milk and chicken to broth.
  • Continue cooking for approximately 10 minutes.
  • Add noodles, heat thoroughly and enjoy!